• 동아시아식생활학회지
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• 제25권4호
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• pp.703-709
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• 2015

The purpose of this study was to investigate satisfaction with children's foodservice facilities about program at Center for Children's Foodservice Management (CCFSM) by focusing on differences between associate and regular members. In December 2014, an online survey was conducted at 155 children's foodservice facilities which were enrolled members at CCFSM in Geumcheon-gu, Seoul. The questionnaire included the general characteristics of respondents, satisfaction with CCFSM's services : 'Field consulting', 'Education and training for cook', 'Menu', and 'Newsletter'. The questionnaire was responded by 78 foodservice facilities for children, including 42 regular members (53.8%) and 36 associate members (46.2%). The analysis rate was 50.3% and the majority of respondents were child-care centers (94.9%). As a result, satisfaction with 'Newsletter (4.87 points/5 points)' was the highest while 'Menu (3.95 points)' was the lowest. Satisfaction with 'Education and training for cook' of regular members (4.74 points) was significantly higher than that of associate members (4.41 points). For factors affecting overall satisfaction with CCFSM's service, there was a difference between associate and regular members. Regular members were significantly affected by 'Menu (p<0.001)', and 'Newsletter (p<0.05)'. Associate members were affected by 'Education and training for cook (p<0.05)'. Thus, satisfaction with Menu of CCFSM should be increased. The results of this study show that there was a difference in satisfaction between associate and regular members. Therefore, CCFSM program should be implemented depending on the characteristics of foodservice facilities for children and their needs.

• 동아시아식생활학회지
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• 제24권2호
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• pp.261-274
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• 2014

The purpose of this study was to examine the effects of food safety management support in the Center for Children's Foodservice Management (CCFSM) on foodservice facilities for children in Busan area. We assessed the status of hygiene and safety practices of institutional and non-institutional foodservice on a quarterly basis by using an inspection checklist for food hygiene and safety developed by dieticians from February to December in 2013. The subjects were 103 children's foodservices, including 37 institutional and 66 non-institutional foodservices. Inspection checklist consisted of nine categories with 39 checklists; general characteristics, personal hygiene, ingredient control, menu planning, cooking processing control, serving management, washing, disinfection and storage control, and environment and safety management. The average score of each field (pre-supporting/post-supporting) in institutional foodservice was 0.56/0.92 for personal hygiene, 0.55/0.87 for ingredient control, 0.76/0.97 for menu planning, 0.53/0.89 for processing control, 0.27/0.67 for serving management, 0.47/0.91 for washing, disinfection and storage control, and 0.61/0.91 for environment management and 0.64/0.94 for safety management. In non-institutional foodservice, the average score of each field (pre-supporting/post-supporting) was 0.49/0.80 for personal hygiene, 0.52/0.75 for ingredient control, 0.78/0.97 for menu planning, 0.42/0.76 for processing control, 0.32/0.61 for serving management, 0.57/0.88 for washing, disinfection and storage control, and 0.46/0.82 for environment management and 0.73/0.88 for safety management. The average scores of all categories (pre-supporting/post-supporting) were 0.57/0.91 in institutional foodservice and 0.53/0.82 in non-institutional foodservice. The effects of management support in CCFSM on institutional foodservice were higher than those of non-institutional foodservice. Based on these results, we found that management support in CCFSM on foodservice facilities for children had a significantly positive effect on status of hygiene and safety practice regardless of foodservice facility size.

• 대한영양사협회학술지
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• 제23권3호
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• pp.240-262
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• 2017

This study examined the experience of administrators of home-based child care centers about CCFSM (Center for Children's Foodservice Management) service using a qualitative approach. Eight administrators of home-based child care centers in Seoul with more than one year's experience of CCFSM were interviewed regarding their opinions on support activities, standards, and foodservice management. The interviews were semi-structured with open-ended questions and they were transcribed and classified according to the subjects. There were negative opinions regarding the indications after a hygiene inspection leaving photographs or records behind, but most positive opinions were about round visits for foodservice sanitation and nutrition management. The participants thought that it is not enough that the number of nutrition education sessions for children be twice a year, and there was a suggestion to increase the rentals of nutrition educational materials. There was a complaint about the menus in that were difficult to prepare for lunch time or to obtain food ingredients for. The administrators poorly recognized how to use the standardized recipes and chlorine-based disinfectants, so they could not be applied properly. They also pointed out the problems of joint purchasing as low quality and high prices in the food service operation. They felt discriminated against compared to with larger scale child care centers because of their size and expressed concerns regarding the fact that many home-based child care centers were not included due to the lack of publicity and budget. Through the results, the CCFSM should provide a differentiated service and management by creating a dedicated team or staff for home-based child care centers so they will not feel left out. In addition, It is also important to constantly gather opinions to improve the menus and to use standardized recipes practically. In addition, it will be necessary to develop nutrition educational materials corresponding to the infants' age for home-based child care centers and increase the rent to expand nutrition education.

• 대한영양사협회학술지
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• 제22권1호
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• pp.1-12
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• 2016

The purpose of this current study was to examine the effects of nutrition and food safety management support by the Center for Children's Foodservice Management (CCFSM) in foodservice facilities for children in the Ulsan area. From December 2014 to July 2015, the status of nutrition practices and hygiene practices was assessed by dietitians using nutrition and hygiene practice checklists. The subjects of study were 48 institutional foodservice facilities for children. Some nutrition practice items showed significant increases in average scores of 'using CCFSM menus (P<0.001), revising menus (P<0.05), and reconfirm menus (P<0.01)' from pre-support to post-support. Regarding hygiene practices, some items between pre-support to post-support showed significant increases in average scores of 'having equipment for hand washing & disinfecting' (P<0.01), 'wearing disinfected clothing for kitchen hygienically' (P<0.05), 'proper sterilization' (P<0.05), 'recording the origin of ingredients' (P<0.01), 'use of different knives/cutting boards' (P<0.05), and 'an appropriate thawing process' (P<0.05) from pre-support to post-support. Based on the above results, we found that nutrition and hygiene management support by CCFSM in foodservice facilities for children had a positive influence on status of some nutrition and food safety practices.

• 급식외식위생학회지
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• 제1권1호
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• pp.45-51
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• 2020

This study sought to understand the requirements of registered institutions and parents of beneficiary children's through a satisfaction survey conducted at Center for Children's Foodservice Management (CCFSM) and to improve quality to create a model example of site-based meal safety management in accordance with population trends. In 2019, the comprehensive satisfaction level of the director and parents rose 2.4 points and 2.9 points, respectively, compared to the previous year, and the comprehensive satisfaction level of the director and parents continued to rise from 2015 to 2019. The gap between the highest and lowest institutions is narrowed to 13.5 points year-on-year from 21.4 points. National Institute of Food and Nutrition Service will need to make efforts to upgrade regional centers through (Human Resource Development(HRD) training to strengthen their job-specific capabilities and minimize the standard deviation of each center. Since local centers are distributed across the country and have field-oriented service support systems, CCFSM will need to manage the healthy eating habits of the underprivileged, provide information necessary to establish proper eating habits, strengthen education, and establish a customized food safety service system.

• 대한영양사협회학술지
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• 제25권2호
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• pp.129-141
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• 2019

This study was conducted to determine parents' recognition of the Center for children's foodservice management (CCFSM) and to compare preschoolers' satisfaction for meals served by childcare centers and some aspects regarding the vegetable intake according to the parents' recognition of CCFSM. The subjects were 255 parents, whose children were 2~5 year old and attended a childcare center, were grouped according to the recognition of CCFSM (high recognition, HR, 27.5%; medium recognition, MR, 47.4%; low recognition, LR, 25.1%). Information was obtained by a self-administered questionnaire and data were analyzed by SPSS 25.0. Only 58.6% of HR and 10.7% of MR answered the they had participated education/event held by the CCFSM. More parents in the HR group (88.6%) acknowledged the helpfulness of CCFSM on the children's food habits compared to those in the MR group (63.6%) (P<0.001). Compared to the MR and LR groups, more parents in the HR group answered not only that they were 'satisfied'/'very satisfied' with the meals served by childcare centers (P<0.05), but also they tended to think that their children were also satisfied (P=0.061). Up to 31.2% of parents in the LR group answered that there was no need for education to increase the vegetable intake of their child compared to 14.3% and 17.4% in the HR and MR groups, respectively (P<0.05). Moreover, up to 26.6% of parents answered that school cook planned menus compared to 5.7% and 13.2% in the HR and MR group, respectively (P<0.001). In conclusion, the results provided the association between parents' high recognition of CCFSM and preschoolers' satisfaction for meals from childcare centers as well as a better chance for a desirable food life regarding vegetable intake.

• 대한지역사회영양학회지
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• 제23권6호
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• pp.496-505
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• 2018

Objectives: This study examined the relationship between the personality traits and job performance of Centers for Children's Foodservice Management (CCFSM) staff on emotional exhaustion and job satisfaction. In addition, the characteristics of the center organization were examined to provide practical guidelines for the operation of the center. The aim was to determine management implications with an important meaning in human resource management to enhance the efficiency of the operation of Centers for Children's Foodservice Management (CCFSM). Methods: Out of 207 centers, there were 1,057 employees at 173 centers who agreed to participate in the study, the questionnaire was mailed on February 17, 2017 and collected by mail on March 31, 2017. Finally, 81 centers (46.82%) participated in the survey and 493 questionnaires were used. Results: Neuroticism among the five personality factors had a positive (+) influence on 'cynicism' and 'exhaustion' among the three subordinate factors of emotional exhaustion, negative (-) effects on the 'job' among the six subscales of job satisfaction. In addition, openness showed a negative (-) effect on 'loss of professional confidence' of emotional exhaustion and positive (+) relationship with the 'job' of job satisfaction. Agreeableness appeared to have a negative (-) effect on all factors of emotional exhaustion and a positive (+) influence on all factors of job satisfaction. As a result of analyzing the effects of job performance on emotional exhaustion and job satisfaction, the planning and operations management team showed a positive (+) influence on all factors of emotional exhaustion and negative (-) influence on all factors of job satisfaction. On the other hand, the nutrition management team showed a negative (-) influence on all emotional exhaustion factors and a positive (+) influence on the factors of job satisfaction. The hygiene management team showed a positive (+) relationship with 'Emotional exhaustion' among the subordinate factors of emotional exhaustion and a negative (-) influence on the 'Educational opportunity' of job satisfaction. Conclusions: The personality type and job performance of Centers for Children's foodservice management (ccfsm) staff significantly affected the emotional exhaustion and job satisfaction.

• 대한영양사협회학술지
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• 제20권1호
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• pp.36-49
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• 2014

This study evaluated the effectiveness of a visiting inspection and knowledge-based food safety education program for cooks in child care facilities provided by the Center for Children's Foodservice Management (CCFSM). The research was conducted among cooks at 91 child care facilities; 56 existing facilities had been enrolled since 2011 and provided with the inspection and education program for 2 years and 35 new facilities were enrolled in 2012 and provided with the program for 1 year. The food safety knowledge of the cooks of the two groups were compared by the presence and duration of inspection and education programs provided by the CCFSM. The total mean score for food safety knowledge was $18.48{\pm}3.09$, with a group score of $19.34{\pm}2.68$ for the existing facilities and $17.11{\pm}3.25$ for the new facilities (P<0.001). There was no significant difference between groups in the knowledge of the personal sanitation. According to a post-test for food safety knowledge in the two groups after the completion of a one-year program on food safety by CCFSM, the mean score of food safety knowledge increased by 2.92 to 20.03 for cooks of the new facilities and both groups had significantly higher mean scores than pre-test (P<0.001). There was no significant difference in the mean score of each group by post-test. Thus, the one-year continuous program by CCFSM was effective in improving food safety knowledge of the cooks of the child care facilities.

• 한국식품영양과학회지
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• 제44권4호
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• pp.619-634
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• 2015

본 연구는 전국의 어린이급식관리지원센터 직원(센터장을 제외한 팀장, 팀원)을 대상으로 업무 수행 시 난이도 인식 및 효율적 업무 수행 방안에 대해 조사하여 어린이급식관리지원센터 사업의 효과를 높이고 직원들의 직무만족을 높일 수 있는 방안을 제시하고자 하였다. 2013년 이전에 개소한 기존센터 19개, 154명의 직원, 2013년 이후에 개소한 신규 센터 11개, 73명으로 총 30개 센터, 227명의 직원을 대상으로 이루어졌다. 출장의 빈도가 높은 영양 및 위생 안전관리 순회방문업무, 어린이, 조리원 대상 방문교육 업무를 담당하고 있는 직원들에게서 공통으로 '지도를 위한 출장 후 체력 소모가 커 업무에 집중이 어렵다'가 높게 응답되었다. 영양 및 위생 안전관리 순회방문업무, 조리원 대상 방문교육 업무를 담당하고 있는 직원들에서는 '어린이 급식소에 상주하는 영양사가 아니기 때문에 개선이 필요한 부분에 대한 계속적인 피드백이 어려워 행동 변화를 이끌어내기가 어려움'이 높게 응답되었다. 대상별 집합 교육에 대한 의견으로 '집합 교육 시간이 원장, 조리원, 교사의 업무 시간과 겹쳐 참여율이 저조'가 3.97점, 재정관리에 대한 의견으로 '센터 위탁 기관 내 규정, 지자체의 예산 사용 규정, 식약처 규정이 달라 혼선이 옴'이 4.13점으로 높게 나타났다.

• 한국식품조리과학회지
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• 제31권6호
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• pp.764-772
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• 2015

본 연구는 어린이 급식소의 위생 안전관리 실태를 조사하고, 경기 남부지역 소재 총 102개소의 어린이 급식소를 대상으로 1년 동안 순회방문지도를 실시한 결과 위생 안전관리 수준이 어느 정도 개선되었는지를 평가하고자 수행하였다. 평가 대상 급식소는 어린이집이 84.3%, 유치원과 지역아동센터가 각각 7.8%였다. 그리고 운영주체는 민간이 70.6%, 국공립이 19.6%, 법인이 9.8%였다. 급식 원아수는 50명 미만이 46.1%, 50명 이상 100명 미만인 곳이 53.9%였다. 위생 안전관리 실태 평가 결과 총점은 평균 84.09점이었고, 위생 안전관리 평가 총점은 급식소 구분에 따라서는 어린이집과 유치원에 비해 지역아동센터의 평가 점수가 유의적으로 낮았다(p<0.01). 또한 급식소 운영주체에 따라서는 국공립으로 운영하는 곳이 민간에서 운영하는 곳에 비해 위생 안전관리 점수가 유의적으로 높았다(p<0.001). 그리고, 급식 원아수가 50명 이상인 경우가 50명 미만인 경우에 비해 위생 안전관리 총점이 유의적으로 높았다(p<0.01). 한편, 위생 안전관리 수행도가 90% 이상 되는 항목은 전체의 41.0%, 수행도가 60%미만인 항목은 전체의 15.4%였다. 이 중 수행도가 가장 낮은 항목은 '채소와 과일의 세척 소독 실시'(26.5%)였다. 또한 순회방문지도 평가 회차에 따른 위생 안전관리 평가 총점의 차이 분석을 실시한 결과 1, 2회차 때에는 유의적인 차이를 보이지 않다가 3회차에서는 1, 2회차에 비해 평가 점수가 유의적으로 상승하였다. 그리고 이원분산분석을 실시한 결과, 전체 위생 안전관리 총점은 급식소 구 분(F=21.730, p<0.001)과 순회방문지도 회차(F=7.968, p<0.001)에 따라서 유의적인 차이가 있었고, 급식소 운영주체(F=31.387, p<0.001)와 순회방문지도 회차(F=7.507, p<0.001)에 따라서 유의적인 차이가 있었다. 또한 급식 원아수(F=17.133, p<0.001)와 순회방문지도 회차(F=17.065, p<0.001)에 따라서도 유의적인 차이가 있었다. 이 결과를 종합해볼 때 어린이 급식관리지원센터의 순회방문지도는 어린이 급식소의 위생 안전관리 수행도를 효과적으로 향상시키는데 기여했다고 판단된다.